Analytical Techniques for Foods and Agricultural Products / Edition 1

by G. Linden

Overview

This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the limitations of the techniques and their fields of application are defined. The scope is unusually wide, encompassing physical, chemical, engineering, biochemical, toxicologial, and sensory analysis techniques. It presents a wide variety of analytical methods, including those based on spetroscopy, chromatography, electrophoresis, thermal analysis, electrochemical analysis, rheology and molecular sieves.

Product Details

ISBN-13:	9780471186090
Publisher:	Wiley
Publication date:	12/17/1996
Series:	Multon: Analysis and Control Methods for Foods and Agriculture , #1
Edition description:	Volume 2 ed.
Pages:	608
Product dimensions:	6.30(w) x 9.45(h) x 1.30(d)

About the Author

G. Linden is the author of Analytical Techniques for Foods and Agricultural Products, published by Wiley.

Table of Contents

From the Contents:
Part I: Physical Techniques;
Spectrophotometric techniques/
Other optical and spetroscopic techniques/
Image analysis techniques/
Chromatography/
Electrophoresis/
Thermal Analysis/
Electrochemical techniques/
Rheological techniques/
Methods of particle size analysis/
Complex and expensive instrumental techniques;
Part II: Biochemical techniques;
Enzymatic analysis/
Immunochemical analysis techniques/
Microbiological chemical analysis techniques;
Part III: Sensory Evalutation;
Part IV: Nutritional and Toxicological Analysis techniques;
Nutritional analysis techniques/
Principles of food toxic analysis/
Techniques of mutagenicity analysis.

Editorial Reviews

An English translation of the French volume comprehensively covering the main analytical techniques used in the food industry. The 41 contributors describe the physical and chemical principles underlying each technique, reviewing the advantages and limitations of the method in the general areas of spectroscopy, biochemical analysis, sensory analysis, and nutritional analysis. Each of these broader categories is divided into specific discussions of areas within the subject e.g. near infrared spectroscopy, chromatography, enzymatic analysis, principles of food toxic analysis. Includes illustrations. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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